The Ultimate Peach Dessert: Peach Cobbler Cheesecake

Imagine a dessert that seamlessly blends the creamy richness of cheesecake with the warm, fruity flavors of a classic peach cobbler. This is precisely what you get with Peach Cobbler Cheesecake, a delightful treat that captures the essence of summer in every bite. As the temperatures rise and the fruit stands overflow with ripe, juicy peaches, this dessert becomes an irresistible centerpiece for gatherings, holidays, or simply a sweet indulgence at home.

The Ultimate Peach Dessert: Peach Cobbler Cheesecake

Discover the ultimate summer dessert with this Peach Cobbler Cheesecake recipe! Combining the creamy richness of cheesecake with the fresh, fruity flavors of peach cobbler, each bite is a delicious celebration. Perfect for gatherings or a sweet treat at home, this dessert features a crumbly graham cracker crust, juicy peach filling, and a crunchy topping. Get ready to impress your guests! #PeachCobblerCheesecake #DessertIdeas #Baking #PeachDessert #SweetTreats

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the peach filling:

3 cups ripe peaches, peeled and sliced (fresh or canned)

½ cup granulated sugar

1 tbsp lemon juice

1 tsp ground cinnamon

1 tsp cornstarch

For the cheesecake layer:

16 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

For the topping:

1 cup all-purpose flour

½ cup brown sugar

½ tsp ground cinnamon

¼ cup unsalted butter, softened

½ cup rolled oats

Instructions

Prepare the crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until crumbly.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes. Remove from the oven and let it cool.

Make the peach filling:

- In a medium bowl, mix sliced peaches with granulated sugar, lemon juice, cinnamon, and cornstarch. Set aside to macerate for about 10 minutes.

Prepare the cheesecake batter:

- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

- Gradually add granulated sugar, mixing until well combined.

- Add the vanilla extract and mix well.

- Add the eggs one at a time, mixing on low speed after each addition until just combined.

- Mix in the sour cream until smooth.

Assemble the cheesecake:

- Pour half of the cheesecake mixture over the cooled crust.

- Spoon half of the peach filling over the cheesecake layer, gently swirling with a knife to create a marbled effect.

- Pour the remaining cheesecake mixture over the fruit layer followed by the rest of the peach filling. Swirl again gently with a knife to combine slightly.

Prepare the topping:

- In a medium bowl, mix the flour, brown sugar, cinnamon, and oats. Add the softened butter and mix with your fingers or a fork until crumbly.

- Sprinkle this mixture evenly over the top of the cheesecake.

Bake:

- Bake the cheesecake in the preheated oven for about 60-70 minutes or until the center is set but still slightly jiggly. (It will firm up as it cools).

- Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Chill:

- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.

Serve:

- Once chilled, run a knife around the edges, release from the springform, and slice. Serve with whipped cream or vanilla ice cream for an extra indulgent treat!

Prep Time: 30 minutes | Total Time: 5 hours chilling | Servings: 12 slices